Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Shallots -- finely chopped
3/4 c Dry white wine
1 tb Champagne wine vinegar
3 tb Heavy cream
1/4 lb Butter -- use chilled
Butter
3 tb Rich chicken stock
3 tb Fresh lemon juice
1/3 c Honey-roasted pecans
28 oz Fresh yellowfin grouper
Fillets -- cut in 7-oz
Portions

STEP ONE: Butter Pecan Sauce-- Combine all ingredients except the
grouper, butter, and pecans in a medium saucepan and bring to a
vigorous boil.

Reduce stock down to about 1/3 and adjust heat to a medium flame.

Whisk in butter, one tablespoon at a time, until completely melted,
and strain.

Add salt, pepper, and honey-roasted pecans.

STEP TWO: Preparation of the Filets-- Lightly dust with seasoned
flour, brush with salad oil, and grill until fish is tender and flaky
(about 3 to
4 minutes on each side).

Top with Butter Pecan Sauce and chopped parsley and serve.

Recipe By : Daryl Borden of the Bombay Cafe, Birmingham, AL

From: Date:

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